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Couscous with mint

SERVINGS
6
RATE THIS RECIPE
(5)
Samantha Okazaki / TODAY
SERVINGS
6
RATE THIS RECIPE
(5)

Ingredients

Ingredients
  • 1 cup Israeli couscous
  • 2 tsp olive oil
  • 1/2 cup dried currants
  • Juice of one small navel or blood orange
  • 1/2 cup shelled pistachios
  • Zest of one lemon
  • Juice of half the edged lemon
  • 1/2 cup packed mint leaves
  • 1 scallion, thinly sliced
  • Salt and pepper to taste
  • Chef notes

    If blood oranges aren't in season grapefruit, tangerine or other citrus will do just as well perking up this lively, satisfying salad.

    Preparation

    Bring a large pot of well salted water to a boil. Add the couscous and cook as you would pasta, until al dente.

    Drain well and toss with the olive oil. Set aside to cool completely.

    While couscous cooks and cools, put currants in a small bowl and add the orange juice. Set aside.

    Toast the pistachios in a 325 degree oven for about 5 minutes, until fragrant. 

    Finely dice the mint leaves.

    Drain the currants, reserving 3 to 4 tsp of the orange juice.

    To the cooled couscous, add the currants, reserved orange juice, toasted pistachios, lemon zest and juice, mint and scallion.

    Toss well. Season with salt and more lemon juice to taste.